Chicory with Pomegranate Seeds

Ingredients

• 4 Chicory
• 6 tbsp Olive oil
• Salt
• Pepper
• 100 g Pancetta (in slices)
• 5 g Parsley
• 0.5 pomegranate
• 2 tbsp Apple cider vinegar
• 2 tsp coarse black pepper
• 1 tsp Honey

Instructions

1. 1.

   Clean, wash and halve the chicory lengthwise. Heat 1 tbsp of oil in a grill pan and grill the chicory halves on both sides for 3 minutes over medium heat. Arrange the chicory halves side by side with the cut side up in a baking dish, season with salt and pepper, and bake in a preheated oven at 200 °C (180 °C convection; Gas: Mark 3) for 10–15 minutes.

2. 2.

   Meanwhile, cut the pancetta into strips and fry it in a hot pan for 4 minutes over medium heat until crispy. Drain on kitchen paper. Wash, dry and finely chop the parsley leaves. Remove the pomegranate seeds from the fruit.

3. 3.

   Whisk together the vinegar, mustard, salt, pepper, honey and remaining olive oil for the dressing. Remove the chicory from the oven. Pour the dressing over the chicory halves and sprinkle with chopped parsley, pomegranate seeds and fried pancetta.